A dull blade is harder to control and risk slipping, increasing the chances of injuring your fingers.
A good honing steel will help you realign your knife’s edge to make cooking safer, faster and more enjoyable.
Thanks to the hard steel used in making KOTAI knives, they only require honing every week or so, depending on use.
At HRC 65, the KOTAI honing steel can fix even the hardest steel alloys in just a few strokes.
Use the honing steel for weekly maintenance; use the whetstone to restore the blade's edge when sharpening becomes necessary.